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All Journal Jurnal Teknologi Dan Industri Pangan Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI Berkala Ilmiah Pertanian Agrointek Jurnal Penelitian Pascapanen Pertanian Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Indonesian Journal of Pharmaceutical Science and Technology Journal of Agromedicine and Medical Sciences WARTA Warta IHP (Warta Industri Hasil Pertanian) Jurnal Hasil Penelitian Industri Industria: Jurnal Teknologi dan Manajemen Agroindustri JMM (Jurnal Masyarakat Mandiri) J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Food ScienTech Journal Warta LPM
Nurud Diniyah
Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember Jl. Kalimantan 37 Kampus Tegal Boto, Jember 68121 Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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SIFAT FUNGSIONAL TEPUNG KORO KRATOK HITAM, MERAH DAN PUTIH (Phaseolus lunatus L.) DENGAN PERLAKUAN LAMA PERENDAMAN (Functional Properties of Black, Red and White Lima Bean (Phaseolus lunatus L.) Flour Produced under Different Soaking Time) Diniyah, Nurud; Windrati, Wiwik Siti; Maryanto, Maryanto
Jurnal Hasil Penelitian Industri Vol 28, No 2 (2015)
Publisher : Baristand Industri Banda Aceh

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Abstract

The aim of this research is to determine technical functional characteristics of the varietieslima bean seed flour (black, red, and white) with different treatment soaking time (12, 24 and 36 hour).Parameter of emulsion activity and stability, foam activity and stability, OHC (Oil Holding Capacity),WHC (Water Holding Capacity) and viscosity are investigated. The results showed that white lima beanseed flour with 12 hour soaking time have the highest emulsion activity and stability (164,28 m2/g; 4,39jam); foaming activity and stability, OHC and WHC of the varieties lima bean seed increased withincrease in soaking time. While, viscosity showed constant value for all varieties of lima bean seed flour.
Extraction and Characterization of the Water Soluble Polysaccharides from Coffee Pulp of Arabica (Coffea arabica) and Robusta (Coffea canephora) Variety Diniyah, Nurud; nafi', Ahmad; Sulistia, Demi; Subagio, Achmad
Jurnal Teknologi Pertanian Vol 14, No 2 (2013)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The research was aimed to extract and characterize water soluble polysaccharides (WSP) from coffee pulp of arabica and robusta variety. The effect of extraction temperature i.e 80 and 90 °C on properties of WSP was investigated. The results showed that WSP produced from coffea robusta in combination with 90 °C of extraction temperature was the best treatment. It yielded WSP of 10.98%, brigthness (L*) of 61.52. This WSP contained water, protein, ash, total sugar and pectin of 8.92%, 16.07%, 13.01%;  13.54%, and  57.24% respectively.
Formulation of Composite Flour Made from Wheat, Maize Sprout, and Seaweed for Dried Noodle Production Jannah, Roudotul; Sukatiningsih, Sukatiningsih; Diniyah, Nurud
Jurnal Teknologi Pertanian Vol 15, No 1 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aim innovation of noodle production by maize sprout and seaweed are to decrease utilization of wheat with exploited local commodity. In order to defend elasticity in noodle characteristic, seaweed’s flour as gelling agent can be added. This research consist of some stages i.e flour’s production, formulation, noodle’s production, selection of two formulas by hedonic scale test and observation of phisyco-chemical characteristic as noodle selected by hedonic scale test. The proportion of wheat flour and maize sprout flour was consist of 90% wheat and maize sprout flour. The ratio of wheat and maize sprout flours are 8:1 (P1), 7:2 (P2), 6:3 (P3), 5:4 (P4), 4:5 (P5). Seaweed flour which is  added in dried noodle’s batter is 10% at all treatment. As the control, batter made from 100% wheat flour. Based on hedonic scale test, value of color, taste, elasticity, and overall sensory characteristic are significantly different in all treatment of dried noodle’s formula. Value of aroma are not significantly different (ns) by hedonic scale test. The dried noodles made by formula of 80% wheat, 10% maize sprout, 10% seaweed and formula 70% wheat, 20% maize sprout, 10% seaweed were selected as best treatment by hedonic scale test. The flour’s proportion were significantly influence to content of ash, protein, carbohydrate, water holding capacity, cooking loss, ligthness and antioxidant activity. The difference flour’s proportion was not significantly influence  to the content of moisture and fat. Keywords: Antioxidant activity, cooking loss, dried noodle,  maize sprout, seaweed.
Universitas JeIndeks Glikemik Beras Analog dari Mocaf dengan Substitusi Jagung, Ubi Jalar Ungu dan Wortel Diniyah, Nurud; Firdaus, Lutfi; Siti Windrati, Wiwik; Prasetyo, Aris; Subagio, Achmad
Warta Industri Hasil Pertanian Vol 33, No 02 (2016)
Publisher : Balai Besar Industri Agro

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Abstract

Tujuan Penelitian ini adalah untuk mengetahui IG beras analog berbahan dasar mocaf dengan substitusi tepung jagung, tepung ubi jalar ungu dan wortel. Nilai IG dari 3 sampel beras analog yang tersedia (80 % mocaf: 20 % tepung jagung; 80 % mocaf: 20% tepung ubi ungu; 80 % mocaf: 20 % wortel) ditentukan untuk 10 panelis. Panelis disiapkan untuk mengkonsumsi 50 g karbohidrat dari sampel beras analog dan uji makanan dilakukan terpisah sekali setelah semalam berpuasa. Pengukuran glukosa darah kapiler dilakukan sebelum dan selama 120 menit setelah masing-masing beban makanan. IG beras analog berbasis mocaf dengan substitusi jagung, ubi jalar ungu dan wortel secara berturut-turut yaitu 59,20; 61,98 dan 64,87 yang berada pada kategori sedang.
Karakterisasi Tempe Koro Pedang (Canavalia ensiformis (L)) yang Dibuat dengan Variasi Persentase Ragi dan Jenis Pengemas Diniyah, Nurud; Siti Windrati, Wiwik; -, Maryanto; Herry Purnomo, Bambang; Wardani, Windi
Warta Industri Hasil Pertanian Vol 31, No 01 (2014)
Publisher : Balai Besar Industri Agro

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Abstract

Tempe merupakan salah satu makanan tradisional Indonesia yang dibuat melalui proses fermentasi dan mengandung nutrisi yang tinggi. Selama proses fermentasi, komponen-komponen yang kompleks akan dihidrolisis oleh kapang menjadi senyawa-senyawa yang lebih sederhana. Pemanfaatan bahan pangan lokal perlu ditingkatkan untuk mengurangi laju impor dan memperkuat ketahanan pangan lokal. Pada penelitian ini, koro pedang digunakan sebagai bahan baku pembuatan tempe. Tujuan dari penelitian ini adalah mengetahui pengaruh jenis pengemas dan persentase ragi terhadap karakteristik fisik, kimia dan organoleptik tempe yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 2 faktor dan 3 kali ulangan. Variasi jenis pengemas dan persentase ragi terdiri dari A1B1 (plastik:1%), A1B2 (plastik:1,5%), A1B3 (plastik:2%), A2B1 (daun:1%), A2B2 (daun:1,5%), dan A2B3 (daun:2%). Data yang diperoleh diolah menggunakan sidik ragam.  Jika terdapat hasil data yang berbeda nyata maka dilakukan uji lanjut menggunakan BNT (Beda Nyata Terkecil) pada taraf 5%.  Analisis organoleptik dilakukan dengan Uji Friedman pada taraf 5%.  Hasil uji efektivitas menunjukkan nilai terbaik dari formulasi yaitu perlakuan A1B2 (jenis pengemas plastik dengan persentase ragi 1,5%). Karakteristik tempe dari perlakuan tersebut memiliki nilai kecerahan warna 62,22; tekstur 130,92 g/10mm; kadar air 64,86%; kadar abu 1,96%; kadar lemak 6,84%; kadar protein 16,62%; kadar karbohidrat 9,72%; dan kadar serat 3,66 %.
Pendugaan Umur Simpan “Beras Cerdas” Berbasis Mocaf, Tepung Jagung Menggunakan Metode Accelerated Shelf-Life Testing (ASLT) Pendekatan Arrhenius Diniyah, Nurud; -, Giyarto; Subagio, Achmad; Agustin Akhiriani, Resti
Warta Industri Hasil Pertanian Vol 32, No 01 (2015)
Publisher : Balai Besar Industri Agro

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Abstract

“Beras cerdas” merupakan beras tiruan yang dibuat dari bahan-bahan non beras dan non terigu dengan menggunakan ekstruder ulir ganda. Bahan baku “beras cerdas” meliputi mocaf, tepung jagung, susu skim, air, alginat, STPP, dan minyak sawit.  Penelitian ini bertujuan untuk menentukan umur simpan “beras cerdas” menggunakan metode ASLT melalui pendekatan Arrhenius. Penentuan umur simpan “beras cerdas” dilakukan dalam dua tahap. Tahap pertama adalah uji organoleptik dengan menggunakan sampel yang disimpan pada suhu 30 °C, 40 °C, 50 °C dan 60 °C untuk menentukan batas akhir penyimpanan berdasarkan parameter aroma dari penilaian panelis. Tahap kedua adalah penentuan umur simpan dengan metode Arrhenius berdasarkan perubahan kualitas produk selama penyimpanan. Lebih dari 50% panelis menyatakan “beras cerdas” beraroma tengik berakhir pada minggu ke-4 suhu 60°C. Reaksi yang sesuai dengan parameter nilai peroksida dan asam lemak bebas adalah reaksi orde nol. Nilai energi aktivasi terkecil digunakan untuk penentuan umur simpan produk yaitu nilai peroksida dengan regresi linier y = -713,25x + 8,167. Umur simpan “beras cerdas” adalah 3,40 minggu pada suhu 30 °C.
Effect of Fermentation Time and Cassava Varieties on Water Content and the Yield of Starch from Modified Cassava Flour (MOCAF) Diniyah, Nurud; Subagio, Achmad; Nur Lutfian Sari, Riri; Gita Vindy, Pradiska; Ainur Rofiah, Alif
Indonesian Journal of Pharmaceutical Science and Technology Vol 5, No 2 (2018)
Publisher : Indonesian Journal of Pharmaceutical Science and Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (324.358 KB) | DOI: 10.24198/ijpst.v5i3.15094

Abstract

MOCAF (modified cassava flour) is a high potential food product. This product can be used to replace wheat flour in the manufacture of various food products. However, there is no characterization of starch properties of MOCAF. The efforts to improve the quality of starch from cassava starch by fermentation process using a combination of enzymes and microbes  from Lactic acid bacteria.The purpose of this research is to determine the influence of fermentation time to yield and moisture content. Single factor randomized block design with 3 (three) levels i.e fermentation time (0, 12, and 24 hours) with two group namely varieties of cassava Cimanggu and Kaspro. Cimanggu and Kaspro cassava varieties were used to compare the properties of starch due to different fermentation time (0, 12 and 24 hours) with triplicate. The results showed the yield and moisture content were affected by fermentation time. Average moisture content ranged from 13.3 to 13.8% with the starch yield is 38-59%. Application of starch MOCAF can be used for food, cosmetics, and medicines industry.Keywords : modified starch, cassava, fermentation, yield
Pendugaan Umur Simpan “Beras Cerdas” Berbasis Mocaf, Tepung Jagung Menggunakan Metode Accelerated Shelf-Life Testing (ASLT) Pendekatan Arrhenius Diniyah, Nurud; -, Giyarto; Subagio, Achmad; Agustin Akhiriani, Resti
Warta Industri Hasil Pertanian Vol 32, No 01 (2015)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1136.46 KB) | DOI: 10.32765/warta ihp.v32i01.2624

Abstract

“Beras cerdas” merupakan beras tiruan yang dibuat dari bahan-bahan non beras dan non terigu dengan menggunakan ekstruder ulir ganda. Bahan baku “beras cerdas” meliputi mocaf, tepung jagung, susu skim, air, alginat, STPP, dan minyak sawit.  Penelitian ini bertujuan untuk menentukan umur simpan “beras cerdas” menggunakan metode ASLT melalui pendekatan Arrhenius. Penentuan umur simpan “beras cerdas” dilakukan dalam dua tahap. Tahap pertama adalah uji organoleptik dengan menggunakan sampel yang disimpan pada suhu 30 °C, 40 °C, 50 °C dan 60 °C untuk menentukan batas akhir penyimpanan berdasarkan parameter aroma dari penilaian panelis. Tahap kedua adalah penentuan umur simpan dengan metode Arrhenius berdasarkan perubahan kualitas produk selama penyimpanan. Lebih dari 50% panelis menyatakan “beras cerdas” beraroma tengik berakhir pada minggu ke-4 suhu 60°C. Reaksi yang sesuai dengan parameter nilai peroksida dan asam lemak bebas adalah reaksi orde nol. Nilai energi aktivasi terkecil digunakan untuk penentuan umur simpan produk yaitu nilai peroksida dengan regresi linier y = -713,25x + 8,167. Umur simpan “beras cerdas” adalah 3,40 minggu pada suhu 30 °C.
Pemberdayaan Santri Pesantren Raden Rahmat Sunan Ampel Jember di Masa Pandemi COVID-19 melalui Produksi Rengginang Singkong Diniyah, Nurud; Purwandari, Retno; Nafi', Ahmad; Setiawan, Dani; Leseni, Ni Ketut; Yuwana, Nugraha
WARTA LPM WARTA LPM, Vol. 25, No. 2, April 2022 (in Progress)
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/warta.v25i2.16321

Abstract

The Raden Rahmat Sunan Ampel Islamic Boarding School located 2.1 km from Jember University on Jalan Koptu Berlian with students totaling approximately 70 from the University of Jember, Jember State Polytechnic and Muhammadiyah University of Jember. One of the boarding schools' efforts is to produce cassava’s rengginang. The problems faced by partners include nutritional content of cassava rengginang that has not been analyzed, the innovative potential and entrepreneurial spirit of the students, and the lack of understanding of stress management in the face of covid-19 pandemic. The solutions that can be offered from the proposing team to partner problems are providing training on rengginang production, training and mentoring of production, analysis of the nutritional content of cassava rengginang, mentoring students in participating in competitions, as well as additional activities, health and protocols related to covid prevention during the production process and stress management during the pandemic. The contribution from the partner audience is empowerment of students as participants and to train the entrepreneurial spirit, to be independent, creative and innovative and to be able to read business opportunities. The method of implementing this service activity is in the form of lectures, discussions, mentoring, practice and counseling. The results were carried out in several stages, namely the observation and coordination, counseling of material, the practice of making cassava rengginang, mentoring innovative soft skills and entrepreneurship, as well as conducting proximate tests on products, providing assistance with cassava raw materials and personal protective equipment such as masks, hand sanitizers and hand shoaps
TEKNOLOGI PENGOLAHAN GULA COKLAT CAIR NIRA SIWALAN (Borassus flabellifer L.) [Brown Sugar Syrup Processing from Siwalan Palm Saps (Borassus flabellifer L.)] Nurud Diniyah; Simon Bambang Wijanarko; Hari Purnomo
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 1 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The aims of this research were to find out the effect of different levels of Brix degree in vacuum method to the sugar products and to compare the vacuum evaporation with traditional method (open pan) to the quality of Siwalan sugar products. Randomized Completed Design was used in the first phase of experiment with different levels of Brix content (i.e.60, 65, 70 and 75°Brix), as single factor and each treatment was replicated 6 times. In the second phase of experiment, t-test was used to compare the different methods of cooking techniques, vacuum evaporation and traditional method and each treatment was replicated 10 times. The results showed that in the first phase, 75ºBrix was observed as the optimum product and characterised by 34.55 of brightness (L*), 8.83 of redness (a*), 22.35 of yellowness (b*), 6.63 of pH, 6.99 x 103cPof viscosity, 7.73% of reducing sugar, and organoleptic scoring were 107 for viscosity, 108 for colour, 110 for taste, 98 for aroma. At the second stage, it can be concluded that Siwalan sugar product produced using vacuum method gave a better quality compound to the traditional one (open pan).  
Co-Authors -, Giyarto -, Maryanto Achmad Subagio Agustin Akhiriani, Resti Agustin Akhiriani, Resti Ahmad Nafi Ahmad Nafi Ahmad Nafi' Ainur Rofiah, Alif Alif Ainur Rofiah Amelia Puspitasari Ancah Caesarina Novi Marchianti Bambang Piluharto Dani Setiawan Dani Setiawan Deltaningtyas Tri Cahyaningrum Denik Setiawati Dessy eka Kuliahsari Elly Nurus Sakinah, Elly Nurus Fatimah Wahyu Febriani Tri Hastuti Firdaus, Lutfi Fithri Choirun Nisa Gita Vindy, Pradiska Gustika Umiyati Hari Purnomo Herry Purnomo, Bambang Inayatus Nur Dwiyanti indarto indarto Iswahyono Iswahyono Lailatul Azkiyah Leseni, Ni Ketut Lindrianasari Lutfi Firdaus Mai Nanto Maryanto - Maryanto - Mega Pusva Sintha Miyuki Iguchi Muhammad Afifudin Anwar Mukhammad Fauzi Nafi', Ahmad Naning Retnowati nFN Maryanto Ni Ketut Leseni Ni Ketut Leseni Nia Ariani Putri Nugraha Yuwana Nugraha Yuwana Nur Aini Nur Lutfian Sari, Riri Nurhayati Nurhayati Pradiska Gita Vindy Pradiska Gita Vindy Ganesha Prasetyo, Aris Putri Gita Kurniasari R. Abdoel Djamali Retno Purwandari Riri Nur Lutfian Sari Riri Nur Lutfian Sari Riska Rian Fauziah Roudotul Jannah Rusdianto, Andrew Setiawan Sang-Han Lee Simon Bambang Wijanarko Siti Windrati, Wiwik Siti Windrati, Wiwik Sukatiningsih Sukatiningsih Titik Khoiriyah Tomoyuki Yoshino Tri Susanto Utiya Listy Biyumna Wardani, Windi Windi Wardani Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Wiwik Siti Windrati Yuli Wibowo Yuwana, Nugraha Zakiyatul Fachirah